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Instant Pancake Mix for Buttermilk Pancakes

A dry mix for the perfect pancakes whenever you need them!

Course Breakfast
Cuisine American
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Servings 12 pancakes
Calories 280 kcal
Author Michelle


For the "Instant" Pancake Mix:

  • 6 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 3 teaspoons baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar

To make pancakes:

  • 2 eggs separated
  • 2 cups buttermilk
  • 4 tablespoons melted butter
  • 2 cups "Instant" Pancake Mix
  • 1 stick butter for greasing the pan
  • 2 cups fresh fruit such as blueberries if desired


  1. To make the "Instant" Pancake Mix:
  2. 1. Combine all of the ingredients in a lidded container. Shake to mix.
  3. Note: Use the mix within 3 months.
  4. 2. Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
  5. 3. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
  6. 4. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
  7. 5. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
  8. 6. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
  9. 7. Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
  10. 8. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Recipe Notes

Nutritional values are based on one made pancake

Nutrition Facts
Instant Pancake Mix for Buttermilk Pancakes
Amount Per Serving
Calories 280 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 37mg12%
Sodium 764mg33%
Potassium 177mg5%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Vitamin A 155IU3%
Calcium 58mg6%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.